Crunchy Erdnusskerne, Kerem
i Photo: Open Food Facts contributors · CC BY-SA
Salted peanuts · United Kingdom

Crunchy Erdnusskerne

by Kerem · 200g
United Kingdom
NUTRI-SCOREABCED
524 kcalper 100 g · 26% of the reference intake
9.7 gof sugars per 100 g
Barcode (EAN-13)4251032612501
GS1 prefix425 · GS1 Germany
AdditivesNot given
AllergensNot given in the source
4251032612501

Prefix 425 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy524 kcal26%
Fat30.4 g43%
of which saturates6.3 g32%
Carbohydrate47.1 g18%
of which sugars9.7 g11%
Protein15.6 g31%
Salt2.3 g38%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

No ingredient list on record.

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 44 “salted peanuts” products sold in the United Kingdom
Sugars9.7 g · median 5.0 g
Saturates6.3 g · median 7.7 g
Salt2.3 g · median 1.0 g

100% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Salted peanuts” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.

Climate impact

4.18kg CO₂e per kg

Reference value for the category “Peanuts”: 4.18 kg CO₂e per kg of product.

Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.

Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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